This recipe is intended for thicker, skin-on fish fillets such as sea bass, halibut, or salmon.
1 lb. fish, such as sea bass, halibut or salmon
Salt, pepper, garlic powder
2 tablespoons salted butter
2 cups sour cream
1 large lemon
2 cups basil, stemmed and chopped
Basil Puree Sauce:
In a blender combine sour cream with the juice of one lemon and blend until liquid. 1-2 Tbsp of water may be added if mixture is too thick. Add the basil and blend. Salt and pepper to taste.
Searing the fish:
Sprinkle flesh side of fish with salt, pepper, and garlic powder.
Coat the bottom of a sauté pan with a nice covering of olive oil. Just when the olive oil begins to get hot, but before it’s smoking, add butter.
Once the butter starts to bubble, lower the heat to a medium and add the fish to the butter/oil flesh side down. Sauté fish watching closely until the flesh is cooked about 1/2 to 3/4 of the way up the fillet.
Carefully flip the fish over to the skin side and let it to finish cooking.
Separate the thickest part of the fish with a fork and if it is no longer opaque then it is finished.
Serve with basil sauce topping.
YIELD: Serves 2
SOURCE: Recipe courtesy of Hans Haveman of H&H Fresh Fish Company